Chilled Grits with Apple-Chipotle Salsa
2 cups polenta, NOT instant(500ml)
½ garlic clove, minced
1 tablespoon hot sauce (5ml)
1 teaspoon seasoned salt (5ml)
1 teaspoon fresh ground pepper (5m 13313m124n l)
¾ cup grated cheese- Gruyere or Cheddar(190ml)
3.5 cups chicken broth (500ml)
1/3 cup butter (80ml)
Butter a non-stick round pan.
Heat chicken stock in sauce pan, over medium heat and add
garlic. Using a whisk, slowly add polenta in steady stream into chicken stock,
whisking constantly. Reduce heat to low and stir until cooked through- about 10
minutes. Stir in cheese and add salt and pepper
Spread mixture evenly into greased pan and chill until firm. This can be done
up to 2 days in advance.
When grill is ready, cut grits into wedges and put on a plate.
Brush with melted butter and grill until browned, about 3-4 minutes per side,
brushing with remaining butter while they cook.